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Karigane Hōjicha (雁が音ほうじ茶) is a roasted Japanese tea. Producers make it from karigane: the stems, stalks, and leaf veins they sort out while processing gyokuro and other hig...
Walk into an old tea shop in Kyoto and you’ll find gyokuro, the shaded tea Japan treats as one of its finest, priced and packed with care. Look a little further along the shelf and...
Kaga BЕЌcha (еЉ иіЂжЈ’иЊ¶) is a roasted Japanese tea made almost entirely from tea stems rather than leaves. It comes from Kanazawa, in Ishikawa Prefecture. Dozens of local roastin...
Kyobancha (京番茶), also sold as Iribancha, is Kyoto’s own style of roasted green tea: large, unrolled leaves with an intensely smoky aroma, brewed into a surprisingly mellow, low-...
Genmaicha (玄米茶) is a Japanese green tea blended with roasted rice. Producers mix bancha or sencha with roasted rice, usually in close to equal parts. The rice is soaked, steamed...
Pour a cup of plain genmaicha and it comes out thin, clear, and pale yellow-green, calm and unassuming in the cup. Pour a cup of matcha-iri genmaicha next to it, and the difference...
Most Japanese green teas are judged by their leaves. Kukicha (茎茶) turns that idea around. It’s a Japanese green tea made mainly from the stems and leaf stalks of the tea plant, t...
Browse the tea shelves of a shop in Fukuoka or Saga and you’ll often find a bag that looks almost too plain beside the polished gyokuro tins. It holds pale, flat little stems inste...
Sit down at a sushi counter in Tokyo, and before you have even opened the menu, a tall, heavy cup lands in front of you. The tea inside is a deep, slightly cloudy green, very hot a...
Roasted green tea is one of two exclusive flavours coming our way for a limited time. Starbucks has always been keen to reach as many customers as possible, and one way they’ve bee...
Bancha (番茶) is Japan’s everyday green tea. It’s an inexpensive, mild-tasting brew made from more mature leaves, picked later in the season than the tender young growth used for s...
Sannen Bancha (三年番茶), or “three-year bancha,” is a Japanese tea named for its production timeline, not a single home region. Producers either age mature tea leaves and stems fo...
Koicha (濃茶), or “thick tea,” is the dense, syrup-like matcha that hosts prepare and guests share during the formal Japanese tea ceremony. The host kneads it slowly into a smooth,...
Kamakura was created around a simple idea: Everyday rituals can give us somewhere to pause. Inspired by kumo, the Japanese...
Ceremonial Matcha is a commercial term for matcha intended to taste good when whisked with water and enjoyed without milk or sugar. The label usually suggests a fine texture, clear...
Move over, matcha. Dubai is having a Hojicha moment Dubai runs on caffeine, literally. Almost every other person you come across will have a preferred method of getting their daily...
Usucha (薄茶), or “thin tea,” is the light, faintly foamy bowl of whisked matcha. It’s what most people picture when they imagine Japanese tea. You whisk it briskly with a bamboo c...
幕末から続く伊勢茶専門店「藤八茶寮」カフェイン約70％カットの深蒸し茶「伊勢茶 カフェインカット緑茶ティーバッグ」を新発売
Chumushi Sencha (中蒸し煎茶) is a medium-steamed type of Japanese sencha green tea. It sits between Asamushi, lightly steamed sencha, and Fukamushi, deeply steamed sencha, offering...
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